ĐỀ TÀI: SPECIALIZED ENGLISH: Nước mắm Phú Quốc

Nha Trang University
Food Technology Faculty

SPECIALIZED ENGLISH 1
Instructor: MA. Nguyen Thi Kiep
Implementers: Group 3
Class: 51TP-1

TOPIC 2: PHU QUOC FISH SAUCE
GROUP-3’S LIST
1. Phạm Thị Nguyệt
2. Trần Thị Vẻ
3.Trần Thị Duyên
4.Trần Ngọc Ánh Tuyết
5.Huỳnh Thị Lan Đa
6.Phạm Thị Hải Hà
7.Trương Thị Tiến
8.Nguyễn Thị Huyền
9.Lương Đình Anh
10.Vương Thị Thu Hương
11.Trần Thị Thu Thủy
Fish sauce is the most popular food in the table of Vietnamese and it
bring the Vietnamese cultural identity. There are many famous brand such as
Phu Quoc (Kien Giang), 584( Nha Trang), Cua Lo (Nghe An)…etc.
Figure 1: Phu Quoc fish sauce
/>Phu Quoc fish sauce is the common name for the fish sauce is
produced in Phu Quoc- a large island in the southwest of Vietnam, Kien
Giang Province. It is one of the famous fish sauce not only in Vietnam but
also known in many countries around the world.
Materials :
Any fish that can also be used to make the sauce, but Phu Quoc fish

sauce is made maily of anchovies (scientific name is Stolephorus) because
this kind of fish has fragrant flesh, they are a small fish and appear in large
numbers from May to September. As its flesh is soft and disintegrates
quickly, three to six months is requied to make the sauce.
Figure 2: Anchovies to make Phu Quoc fish sauce.
/>Some experienced fish sauce producers say anchovies caught in the
lunar month of August have fatty fresh, which is good for making fish sauce,
and high percentage protein.
Equipment :
Traditionally, households use pots with a capacity of about 100 liters
or 50-100 kilograms, or they use cylindrical soft wood barrels with a height
of 2-2.5 meters, a diameter of 1.5 meters, and a capacity of 2 to 10 tons.
Each pot or barrel has a lid
Figure 3: Equipment to make Phu Quoc fish sauce
/>Processing:
Salting fish is an important element to determine the quality of fish sauce.
- Fish are salted at a 10 to 4 or 3 to1 ratio so that the fish are not
broken.
- The compound is then stored in pots or barrels
- Some household fill a pot or barrel by placing different layers of fish
and grain salt and pressing the compound using a bamboo grid with
mountain rock on it.
- After many months, the fish disintegrates and the juice of the flesh is
let out through a hole at bottom of the container.
- The juice is poured into the container again to make it penetrate the
fish, this is done every day until most of the flesh is disintegrated.
- Then, the lid is removed and the sauce is exposed to sunlight.
- The last step of production makes fish sauce pure yellow or red-
brown.
Figure 4: Color of Phu Quoc fish sauce

/>Phu Quoc fish sauce have a salty sweet taste , wings cockroach
brown, characterized flavor.